Take a large scrag or a knuckle of veal, and one-half pound of lean ham; some blades of mace and a piece of un-grated nutmeg, sliced onions, and heads of celery, with a little salt and an equal quantity of loaf-sugar. Break the bones, and stew all gently with one gallon to six quarts of water - according to the weight of the meat - until it is done to rags and the soup becomes sufficiently strong: skim it, and strain it through a hair sieve; or, if allowed to stand during the night, pour it into an earthen vessel, and next morning take off the fat. When preparing it for table, add to the liquor from one-quarter to one-half pound of sweet almonds, blanched and finely pounded; boil a short time and strain again; then put in one-half pint to a pint of good thick cream, and the yolk of an egg; but when the cream and egg are put in, be careful not to let the soup boil, or it will curdle. The safest way to avoid this is to mix the cream and egg in the tureen and pour the soup upon it. This in French cookery is called "Liaison."